by Peter F. Merlin

This article is written with this small preface: The information
that lays within is taken from many writings that go back as far as
the mid 1800's. I have researched these birds for quite a few years
now, but claim no more expertise than the next Faverolles Fancier.
It is kind of like the old adage "here, let me tell you about my
grandchildren."

The Faverolles are a French breed, therefore of the
Continental classification. Bred in the 1850s of composite blood
from the Houdon, Brahma, Crêve-Cour, Dorking and common fowl
of the area. Some references have been made to the CouCoo and
Cochin being used in addition.

The Faverolles were used as a utility breed known for their
excellent table qualities and superior egg laying during winter
months. The French have a dish for which the Faverolles was used
exclusively. It is called "Petite Poussin" or "Small Breast." Today they
are regarded as a show fowl and are rare in the United States.
They are said to be the Peacock of the poultry world for their
contrasting color between the sexes and the brilliance of color in the male
birds. They make excellent back yard fowl and have a genteel
personality.

The overall shape of the bird should be trapezoidal and the
feathering rather fluffy. Wide backs and chests are a necessity.
Deep in keel with carriage well centered. Revered in the females
are feathers that go backwards in the side of the hackle. The beard
and muff should be extreme with little to no wattle at all. Fullness
of beard is desired over length, with the beard covering the ear
lobe. Face , comb, and earlobe should be red. Eye color red bay.
The comb is single, and medium in size with five points and no
serrations. This breed has five separate toes and skin and leg
color are white. Light feathering should appear on the outside of
the leg and outer toes. There is a slight break between the feathers
of the body and leg. The leg feathering of the Cochin is not what
is desired. Type should always be given preference over color, not
only in the show pen, but in the breeding pen as well.

When considering weight on the Faverolles it is of the utmost
importance to remember that the bird was originally known for its
table qualities. Density and mass of the bird are what should be
looked at. They are not tall birds, like Rocks, but at the same time they
are not short and close to the ground. The breadth of the chest
and legs is where the mass comes in. Ideal weights are suggested
in the American Poultry Association Standard for our American
birds. Cocks: 8 lbs. Hens: 6 1/2 lbs. Cockerels: 7 lbs. Pullets: 5
1/2 lbs. The Standards of other countries call for more or less
within a pound. But, it is stated in several writings from the early
1900's that bigger usually means a cost in the quality and type of
the bird.

In the Salmon variety, the hen is a completely different color
from the male. This is the only breed that has this color. The male
is black in beard, breast, and underneath with straw colored hackle,
back, and saddle. Rich golden on the bow of the wing with a white
triangle at the tip. Tail primaries beetle green and leg feather black.
Underfluff should be slate gray. The hen has a color range from
pink salmon to copper salmon on the hackle, back, and wing.
Creamy white from the beard to the vent with no splashing of top
color and an overall slate gray underfluff.

Other varieties of the Faverolles are limited to white in the
United States. All of the aforementioned type descriptions would
apply to this breed regardless of variety. In Europe other colors do
exist and Blacks and Buff are being worked on in this country.
They come in Large Fowl and Bantam form. If you have ever
wanted a beautiful bird, with wonderful personality and challenge in
the breeding pen, try some. They are well worth the effort and
time.

A pair of 2 week old Salmon Faverolles chicks:
a comparison of the different colors on the wings of the two
genders (black on the cockerel, above, and salmon brown on the pullet), which
allows for simple gender determination at such a young age.Photos courtesy of Kris Kraeuter,
Brushyrun
Heritage Poultry